Traditional Kajjaya / Adhirasam recipe
Kajjaya, a traditional Indian dessert that is frequently consumed during festivals, especially in the southern states of Tamil Nadu and Karnataka, is also referred to as Athirasa or Adhirasam in some places. This deep-fried delight, which is made with basic ingredients like rice flour, cardamom, and jaggery, has a long history and a distinct, earthy flavour that transports you right back to India's festive kitchens.Although Kajjaya's simplicity is one of its best features, achieving the perfect texture requires close attention to detail. It has a soft, chewy taste and a sense of warm spices from the combination of nutty rice flour and caramel-like jaggery, which makes it especially comfortable. As much an art as a science, making this dessert calls for patience, accuracy, and a little skill to get the jaggery syrup just right.For celebrations like Diwali and Gowri Habba, Kajjaya is a must in Karnataka, and preparing it frequently becomes a family activity in which everyone pitches in. Even though different houses have different recipes, Kajjaya is always the same: it's a nostalgic taste of tradition. It's also perfect for people with dietary limitations who want something classic and tasty because it's gluten-free and vegan.
Ingredients
- Raw Rice-1 Cup
- Copra-1/4 cup
- Cardamoms-4
- Jaggery -1 cup
- Water-1/4 cup
- Pinch of Salt
- Ginger powder-1/4 tsp
Instructions
- Rinse the Rice with two to three Water and let it soak for 24 to 48 hours. If you let it sit for 48 hours, wash it the next day.
- After a day, drain the Rice from the Water ,spread it on a cloth and let it dry under the shade(don't expose it to the Sun )
- In the meantime, dry roast the White Til it is done and set aside, then powder the Copra with the Cardamoms.
- After an hour, grind the Rice and strain it; use the unpulverised Rice for the second batch.
- Press the Rice powder to retain the moisture and keep it closed.
- Put the water and Jaggery powder in a pan and bring to a boil.
- Add Ginger powder and a bit of Salt once it begins to boil.
- Cook the Jaggery until it forms a single string.
- A soft ball should form when syrup is dropped into a dish of Water to evaluate the consistency. Otherwise, check after another minute of boiling.
- After it’s finished, add the White Til and Copra mixture and combine, lower the heat.
- Now, gradually add the Rice powder while continuing to mix.
- After turning off the flame, give it an hour to cool.
- The kajjaya/Adhirasam mixture will become slightly firmer once it has cooled.
- Apply a little Oil to the mixture to prevent it from drying out, then cover and leave for a full day.
- As seen in the video, the dough becomes firmer after a day. Once more, knead the dough.
- To avoid sticking, prepare the Kajjaya/Adhirasam by applying some Oil to the hand.
- Fry the kajjaya/Adhirasam over medium heat in heated Oil.
- Wait until the kajjaya/Adhirasam is cooked on one side; it should be dark brown.
- Once it has fried on both sides, take it out of the pan and gently press any excess Oil out using a flat utensil.
- Once cooled, keep it in an airtight jar for 30 days.
Video
Notes
Here, jaggery syrup is crucial since improper use will cause the kajjaya/Adhirasam to shatter in the oil when cooking.
Try adding a small amount of all-purpose floor and then preparing the kajjaya if you discover that the mixture is watery after a while.
This kajjaya/adhirasam may be kept for several days because all the ingredients are roasted.